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Corn Muffins
In no time you can create this light, yummy muffin dish. A good addition to your Shavuot table.
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Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Course
Side Dish
Cuisine
American
Servings
12
muffins
Ingredients
1
cup
corn kernels
1
red bell pepper
cubed
2
tablespoon
chive
finely chopped
2
cloves garlic
2
cups
milk
1
cup
sour cream
If you are in Israel, you can use gvina levana and not sour cream.)
1
cup
flour
1
tablespoon
baking powder
⅔
cornmeal
2
tablespoon
olive oil
1
teaspoon
salt
For garnish:
2
tablespoon
sesame seeds
Instructions
Set the oven to 180°C/ 350°F with the fan.
Grease a muffin tin or set muffin cases to be filled.
In a bowl, crush half of the corn kernels to a mash.
Add all remaining ingredients and mix well.
Pour the batter to the tins/cases.
Sprinkle sesame seeds on top of each muffin
Bake for 20 minutes.
Serve and enjoy!
Notes
*To make this recipe non-dairy, just use non-dairy milk and non-dairy sour cream like tofutti.